Mixing it up a bit from the a traditional chicken marsala I decided to test out an idea I ran across a while ago, scallops with a marsala cream sauce. I love scallops, but don’t often cook with them at home. Right now it is scallop season here on the gulf coast of Florida and while I’m not quite sure what the difference between these Patagonian scallops which are on sale this week and Florida bay scallops, but I’m sure they could be interchanged. If you are local and have recently gone scalloping than this recipe comes at a great time for you.
These small little scallops are my favorite, maybe because I grew up with my parents telling me the large sea scallops aren’t really scallops. They are perfect for tossing in dishes. And you know that since I now have marsala wine, chicken marsala will be on the menu soon.
Adapted from Anne’s Food
- 1 lb patagonian scallops
- 1 red onion, half sliced, half minced
- 1 tsp olive oil
- 3 tbsp butter
- 1 cup marsala wine
- 1/4 tsp dried thyme
- 1 cup heavy cream
- ½ cup grated parmesan
- 8 oz linguini
1. In a large pan over medium high heat sear the scallops on both sides, 2-3 minutes on each side. Remove from pan and set aside.
2. Add olive oil, when hot add sliced red onion and cook for 5 minutes. Remove and set aside with scallops.
3. In pan saute the minced red onion with 1 tbsp butter for 5 minutes.
4. Add wine and thyme and reduce until about 2 tbsp of liquid remains. Add cream and simmer until reduced by half.
5. Meanwhile begin cooking linguini, according to package directions.
6. Add remaining 2 tbsp of butter and stir until fully combined, season with salt and pepper, and stir in parmesan cheese.
7. Add scallops, onion, and pasta to sauce and toss to combine. Allow to warm through.